Dating cast iron cookware

Giving such a gift to a bride and groom was more than a wedding present: it meant that the giver was presenting a valuable family heirloom.

Yet, an old piece of cast iron used to be considered a cherished wedding gift--much more valuable than a new cast iron pan or pot. An old piece of cast iron has already been well-seasoned with years of use.

Even expensive cookware cannot compete with the even heating, heat retention, and heat diffusion of cast iron.

Non-stick cookware before such was even invented, cast iron rivals coated non-stick pans, and its coating will not come off, as it has none--just the seasoning that comes with use.

It can withstand extremely high temperatures and is strong and durable.

Cookware made of cast iron can go from the oven to the stovetop and straight to the table, all while retaining heat better than virtually any other cookware.

This ability to withstand and maintain very high cooking temperatures makes it excellent for searing and frying, and its heat diffusion properties makes it a good choice for long-cooked dishes, such as stewed or braised meats.

Dishes that need to go from stove to oven need not be moved to another pan if cooked in cast iron, saving time and effort as food can be browned stovetop, and then moved directly into the oven.

Cookware comes and goes with the current fads and sales pitches.

Though there is a very good reason why cast iron cookware is still around today--it has always been reliable.

While it is not immune from foods sticking to it, if used and cleaned properly it is a preferred choice for everything from scrambled eggs to delicate sauces.

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